Winter Layered Salad with Beets and Brussels Sprouts

1. 1

   Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes.

2. 2

   Let cool, and roughly chop.

3. 3

   Meanwhile, bring a small saucepan of water to a boil.

4. 4

   Add the barley, and simmer until plumped and tender, 20 to 25 minutes.

5. 5

   Strain and rinse under cold water.

6. 6

   (The barley can be made and refrigerated up to 2 days ahead.)

7. 7

   Use a sharp knife to remove peel and pith from the grapefruits.

8. 8

   Cut the grapefruits into pieces, and remove the seeds.

9. 9

   Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.

10. 10

    Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.

11. 11

    Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun.

12. 12

    Sprinkle the walnuts and pomegranate seeds on top.

13. 13

    If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper.

14. 14

    If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

* Per serving · 4 servings · Values may vary.